Nutritional Info

Nutrition Facts

Serving Size 1 (46g)

Calories 119
Calories from Fat 6 (5%)
Amount Per Serving %DIV
Total Fat 0.7g 1%
Saturated Fat 0.2g 1%
Monounsaturated Fat 0.2g
Polyunsaturated Fat 0.2g
Trans Fat 0.0g
Cholesterol 3.4mg 1%
Sodium 156.7mg 7%
Potassium 113.5mg 2%
Total Carbohydrate 23.6g 8%
Dietary Fiber 1.9g 8%
Sugars 0.8g
Protein 4.7g 9%

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Recipe Description
Most of us think of scones as sweet cakes to serve at breakfast or teatime, but these savory whole wheat wedges are better alongside a juicy steak or hearty stew. Dense textured biscuits seasoned with herbs, they offer a contemporary twist on the traditional English treats.
Prep time
20 min
Cook time
18 min
Ready In
38 min


Serves Tool

Serves To:USMetric
1 Teaspoon(t)  basil, dried
1/2 Teaspoon(t)  oregano, dried
1/2 Cup(c)  butter, cut into small pieces
2   eggs
1/2 Cup(c)  milk
1 1/2 Cup(c)  whole wheat flour
1/2 Teaspoon(t)  thyme, dried
1 1/2 Cup(c)  all purpose flour
1 Tablespoon(T)  baking powder


In a food processor, combine all purpose flour, whole wheat flour, baking powder, basil, oregano and thyme. Whirl until combined. Add butter. Whirl until mixture resembles coarse crumbs. In a small bowl, beat eggs and milk until blended. Reserve 2 tablespoons of the mixture. Add remaining egg and milk mixture to flour mixture and whirl just until evenly moistened. Turn dough out onto a floured board and knead until dough holds together. Divide dough in half. Pat each half into a 5 to 6 inch diameter round about 3/4 inch thick. Set rounds well apart on a greased baking sheet. With a knife, cut each round not quite through into 6 equal wedges. Brush rounds with reserved egg mixture. Bake in a 400degree F oven until golden brown, about 18 minutes. Break into wedges and serve warm.

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Wheat and Herb Scones
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